Nang Nang is one of the main pastas loved by various ethnic groups in Xinjiang, with a history of more than 2,000 years.
There are many varieties of naan, about fifty.
Common ones include meat Nang, oil Nang, Wowo Nang, sesame Nang, sliced ??Nang, Hillman Nang, etc.
Kebabs are grilled on a special barbecue iron trough.
The iron trough is divided into upper and lower layers, with a hole-shaped partition in the middle, and anthracite is used as fuel.
The iron drill used for grilling mutton skewers is 30 centimeters long and has a wooden handle at one end.
When making it, first cut the mutton into 3 square centimeter square slices, put them on the iron drill in turn, then place them on the barbecue tank, roast them over coal fire, and sprinkle them with refined salt, chili powder, cumin powder and other seasonings.
material.
Grilled buns, called "shamusa" in Uyghur, are a favorite delicacy of Uyghur compatriots.
Restaurants and food stalls in urban and rural bazaars mostly sell these two kinds of food, such as Beijing meat-stuffed biscuits and Tianjin Goubuli steamed buns, which are very popular with customers.
What’s interesting is that when the thin-skinned buns are steamed and taken out of the steamed buns or baked buns are taken out of the naan pit, the chef often raises his voice and shouts: Ibulain, Alex Lamu buns...". Barbecue in the naan pit.
Nang pit barbecue, also known as: "Tunurkawapu" (Uyghur transliteration), palace barbecue, the main feature: fresh fat and tender mutton! To make Nang pit barbecue, first put the firewood (now usually smokeless charcoal)
Ignite the naan pit and gradually bring the pit temperature to over 120-150 degrees. Cut the mutton into cubes about 6 cm square, crack the eggs and add more than a dozen seasonings such as pepper, cumin powder, refined salt, and refined flour.
Mix the spices into a paste, apply it evenly on the meat, and marinate for an hour. Then put the meat close to the inner wall of the naan pit, take out the open flame, block the mouth of the pit, and continue to simmer for about 30 minutes.
However, eat chili powder.